Make both your brain and body happy with eggplant and tomatoes, the phytonutrient-rich stars of this flavorful, veggie-focused dish. Works as a side dish or you can serve with a grain, such as brown rice or millet.
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Ingredients
1 pint grape or cherry tomatoes
2 cloves garlic, smashed
3 tablespoons, plus 2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
a pinch or two of crushed red pepper flakes
2 small eggplants (about 9 ounces each)
¼ teaspoon freshly ground black pepper
½ cup fresh basil leaves, torn
Directions
- Heat the oven to 400°F.
- On a rimmed baking sheet, toss together the tomatoes, garlic, 3 tablespoons of the oil, half the salt and the red pepper flakes.
- Cut the eggplant lengthwise in half. Score the inside flesh in a crosshatch pattern without cutting through the skin. Brush the flesh with the remaining 2 teaspoons oil and season with the black pepper and remaining salt. Place cut-side down on the sheet pan, and roast 45 to 55 minutes until the eggplant are tender and the tomatoes burst.
- Divide the eggplant among plates and spoon the tomatoes and garlic over the tops. Sprinkle with the basil.
Nutrition information
Makes 2 servings Each serving contains: Calories 330
Total fat 27g
Saturated fat 3.5g
Protein 4g
Carbohydrate 22g
Dietary fiber 11g
Sugar 10g
Cholesterol 0mg
Sodium 90mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
